Author Notes:Inspired by the fresh fruit tart, this is a great way to showcase the beautiful colors and shapes of your heirloom tomatoes. Here I used a basic pie crust taught to me by my mother (with shortening), but you can use your favorite or ready made. - nannydeb —nannydeb

Food52 Review: What we love most about this summer tart is the fact that nannydeb doesn't cook the tomatoes, but rather leaves them to shine in all their juicy glory -- that, and the addictive combination of the tomatoes, creamy mascarpone, savory crust, and grassy, garlicky basil oil. What's more, we learned a nifty new technique: you can use a paste of flour and water instead of plain ice water to bring the dough together. This tart would make a very elegant first course, or, paired with a green salad, a perfect lunch al fresco. - A&M —The Editors

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Serves 6-8

2 1/4
cups all purpose flour

1
teaspoon salt

1/4
cup water

3/4
cup organic shortening

1
cup fresh basil leaves

1/4
cup olive oil, give or take

1
garlic clove

Salt

8
ounces mascarpone cheese

2
teaspoons lemon juice

3
medium heirloom tomatoes, different colors, sliced thin

Freshly ground black pepper

Preheat the oven to 400 degrees.

In a large bowl sift together flour and salt. Remove 1/4 cup flour to a small bowl and add the water, making a paste.

With a pastry cutter, cut the shortening into the flour in the large bowl. Add the paste and mix well.

On a floured surface, roll out the pie crust to fit an 11-inch tart pan with a removable bottom.

Prick the pie crust all over with a fork or use pie weights so that the crust doesn't bubble up while cooking.

Bake for about 15 minutes, until lightly golden, removing the pie weights after 13 minutes. Remove from the oven and cool on a wire rack.

In a food processor, puree the basil, olive oil, garlic and a pinch of salt. Set aside.

In a small bowl, mix the mascarpone cheese with the lemon juice. Once the pie crust has cooled, spread the cheese on the bottom.

Arrange the tomatoes on top of the cheese, sprinkle with salt and pepper and drizzle the basil oil on top. Cut into wedges and serve.

My garden is currently producing a quart of cherry tomatoes a day - so I am constantly on the lookout for tomato recipes! I saw this and decided to work with a recipe for crust I know (Julia Child's flaky pate brise) and ingredients I had on hand. Instead of marscapone I used a mixture of 1/2 creme fraiche and 1/2 Greek yogurt with lemon juice. Gorgeous. Could have used a bit more (10 oz?) to spread across the bottom. Make sure your crust is fully baked and cooled before adding filling. Lovely recipe.

So pretty. I mixed the basil/garlic/lemon into the mascarpone instead of drizzling it on top and really enjoyed it that way. I made it in the middle of winter just because I really wanted it! I'm sure in the summer when the tomatoes are nice and fresh it would be even better.

Made this recipe last using Julia Child's Pate Brisee recipe. It is one of the best things I've ever eaten! I make a tart with a thin layer of goat cheese, halved cherry tomatoes, and shredded basil that is very good, but this surpassed that classic recipe. The 2 TB of lemon juice in the marscapone makes it. Perfect for a hot night

I made this with a pint of cherry tomatoes I picked from my garden. Sliced them in half and spread them over the top. I did not have tart pan, so I hand crimped the edges and it gave it a beautiful rustic look with the basil pistou on top. Thank you.

I just now made this for supper and it was lovely. Because San Diego is enjoying its coolest August (so far) since FDR in 1933, I have the urge to (next time) to quickly grill my tomato slices and drape them over the cheese, which will ooze under the heat. I will post my photo but feel free to delete it. Thank you for a wonderful summer recipe!